PENNE WITH ASPARAGUS AND CHERRY TOMATOES (SPRING)
Provided by Giada De Laurentiis
Categories main-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving about 1/2 cup of the pasta water.
- In a large saute pan, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus, season with the salt and pepper, and cook for 3 minutes until slightly soft. Add the cherry tomatoes and peas. Cook for 2 minutes. Pour the chicken stock into the pan and bring the mixture to a simmer. Cook until the tomatoes start to burst and the stock is reduced by half, about 3 minutes.
- Transfer the asparagus mixture to a large serving bowl. Add the cooked pasta and 1/2 of the Parmesan. Toss well, adding reserved pasta water, if needed, to loosen the pasta. Garnish with the remaining Parmesan and chopped basil.
GREEN BEAN AND TOMATO SALAD
This simple summer salad pairs beautifully with practically any grilled meat or fish, and it's quite easy to make. Just blanch the green beans until crisp tender, then toss with wedges of ripe tomato and a bright vinaigrette of Dijon mustard, red wine vinegar, garlic, shallots and olive oil. A shower of chopped fresh basil across the top finishes it off.
Provided by Pierre Franey
Categories easy, quick, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Trim ends of beans and leave them whole.
- Drop beans into a saucepan with salted boiling water. Cook until crisp tender, about 3 to 5 minutes according to the size of the beans. Do not overcook. Drain and let cool.
- Cut away the core of each tomato, and cut it into wedges.
- In a salad bowl, add mustard, vinegar, shallots, garlic, oil, salt and pepper and blend with a wire whisk. Add beans and tomatoes, toss well. Sprinkle with basil.
Nutrition Facts : @context http, Calories 200, UnsaturatedFat 12 grams, Carbohydrate 17 grams, Fat 14 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 778 milligrams, Sugar 9 grams, TransFat 0 grams
TORTELLINI SALAD WITH TOMATOES AND PEAS
This is one of my standard pasta salads for potlucks or parties. It's vegetarian and so good! Don't skimp with the dressing because the tortellini soak up a lot of dressing. I estimated the dressing amounts, so you just need to taste for yourself.
Provided by Toi
Categories Green Pea Salad
Time 3h
Yield 10
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Cook tortellini in boiling water until al dente, 8 to 10 minutes. Drain and set aside to cool.
- Bring a pot of water to a boil and cook peas for 2 minutes. Drain and set aside to cool.
- Combine cooled tortellini, cooled peas, tomatoes, Parmesan cheese, chives, and parsley in a bowl.
- Combine olive oil, lemon juice, sugar, salt, and pepper in a little bowl; the dressing is supposed to taste sour. Pour over tortellini salad and mix well. Refrigerate at least 2 hours. Taste before serving and season with salt and pepper, if necessary.
Nutrition Facts : Calories 451.9 calories, Carbohydrate 54.6 g, Cholesterol 51.1 mg, Fat 19.5 g, Fiber 4.9 g, Protein 18.7 g, SaturatedFat 7 g, Sodium 694.5 mg, Sugar 5.8 g
CHERRY TOMATO AND WHITE BEAN SALAD
This simple salad makes a bright, tangy companion to grilled meat or fish. Marinating the red onions and garlic in the vinaigrette for 15 minutes not only diffuses their flavor but also softens their bite. This salad travels well and would be an excellent choice for a potluck or picnic. It's also supremely versatile, and can be dressed up with any soft herb like basil, tarragon or mint, and chile, in almost any form.
Provided by Lidey Heuck
Categories brunch, dinner, easy, quick, weekday, beans, vegetables, main course, side dish
Time 5m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a small bowl, whisk together the olive oil, vinegar, mustard, salt and pepper. Stir in the red onion and garlic and set the dressing aside to marinate for 15 to 30 minutes at room temperature.
- Place the tomatoes, white beans and parsley in a large bowl. Pour the dressing over the salad, toss well, then gently fold in the Parmesan. Serve at room temperature using a slotted spoon.
RICE SALAD WITH CHERRY TOMATOES, PARMESAN, PEAS, AND HAM
Taste the rice as it nears the end of its cooking time; it should be cooked through and toothsome, but not crunchy. Be careful not to overcook the rice or the grains will "blow out" and fray. Aromatic basmati rice works well in any of the rice salads, but regular long-grain rice works fine, too. From Cook's Illustrated
Provided by SweetSueAl
Categories Long Grain Rice
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- For Boiled Rice:
- Bring 4 quarts water to boil in large stockpot. Meanwhile, heat medium skillet over medium heat until hot, about 3 minutes; add rice and toast, stirring frequently, until faintly fragrant and some grains turn opaque, about 5 minutes.
- Add salt to boiling water and stir in toasted rice. Return to boil and cook, uncovered, until rice is tender but not soft, 8 to 10 minutes for long-grain rice or about 15 minutes for basmati.
- Meanwhile, line rimmed baking sheet with foil or parchment paper. Drain rice in large fine-mesh strainer or colander; spread on prepared baking sheet. Cool while preparing salad ingredients.
- For Salad:
- Stir together oil, vinegar, garlic, salt, and pepper in small bowl. Combine rice, peas, tomatoes, ham, Parmesan, and basil in large bowl; drizzle oil mixture over and toss thoroughly to combine.
- Let stand 20 minutes to blend flavors and serve.
BAKED CHERRY TOMATOES WITH PARMESAN TOPPING
Make and share this Baked Cherry Tomatoes with Parmesan Topping recipe from Food.com.
Provided by yooper
Categories Cheese
Time 17m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Pour oil into 13x9x2-inch broilerproof ceramic baking dish.
- Add tomatoes, turn to coat with oil.
- Sprinkle with salt and pepper.
- Top with parsley and cheese.
- Preheat oven to 400.
- Bake tomatoes just until plump and shiny but not split, about 10 minutes.
- Preheat broiler.
- Broil until tomatoes begin to split and cheese begins to color, about 2 minutes.
- Serve hot or warm.
Nutrition Facts : Calories 58.1, Fat 4.4, SaturatedFat 1, Cholesterol 2.8, Sodium 343.4, Carbohydrate 3.3, Fiber 1, Sugar 2, Protein 1.9
TOMATO-GREEN BEAN SALAD WITH CHICKPEAS, FETA AND DILL
This is a perfect salad for summer, when the market is chockablock with great produce. Use whatever tomatoes are sweetest, and feel free to add yellow wax beans or romano beans in addition to green beans. If your market has fresh shelling beans, use those instead of chickpeas. Plan ahead to soak dried chickpeas overnight. With a soak, they only take an hour to cook, and taste better than canned ones.
Provided by David Tanis
Categories easy, salads and dressings, vegetables, appetizer
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Bring a medium saucepan of water to boil over high heat. Add 1 teaspoon salt, then the green beans. Cook until beans are tender-crisp, about 2 minutes. Transfer beans to a large bowl of cold water. Drain in a colander and blot green beans dry with a kitchen towel.
- Make the dressing: In a small bowl, put lemon juice, vinegar, garlic, a pinch of salt and some black pepper to taste. Whisk in olive oil.
- Make the salad: Add cherry tomatoes, green beans and chickpeas to a large salad bowl, and season with salt and pepper. Add dressing and toss to coat. Add feta and toss once more. Let marinate for 10 to 15 minutes, tossing occasionally.
- To serve, sprinkle generously with dill and oregano.
PASTA SALAD WITH TOMATOES AND PEAS
Tasty and colorful celebration of summer's bounty with a homemade vinaigrette. A good way to use all those pear and cherry tomatoes from the garden or the farmer's market. This recipe will serve 10-12 for get togethers.
Provided by sugarpea
Categories Pasta Shells
Time 20m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Boil pasta in large pot of salted water until al dente; drain and rinse to cool.
- In a large bowl whisk together vinegar, water, salt, sugar, tarragon, garlic paste and pepper to taste; add the oil while whisking until it is emulsified.
- Add pasta, peas, tomatoes and basil; toss well.
Nutrition Facts : Calories 299.2, Fat 11.7, SaturatedFat 1.6, Sodium 530.9, Carbohydrate 40.9, Fiber 3.6, Sugar 4.7, Protein 8
GREEN BEANS WITH CHERRY TOMATOES
These beans are briefly boiled and tossed with cherry tomatoes in a buttery basil sauce to make the most yummy green beans ever! We serve these at Easter Dinner every year but are a delicious accent to any meal.
Provided by STARNETSA
Categories Side Dish Vegetables Tomatoes
Time 20m
Yield 6
Number Of Ingredients 8
Steps:
- Place beans and water in a large saucepan. Cover, and bring to a boil. Set heat to low, and simmer until tender, about 10 minutes. Drain off water, and set aside.
- Melt butter in a skillet over medium heat. Stir in sugar, garlic salt, pepper and basil. Add tomatoes, and cook stirring gently just until soft. Pour the tomato mixture over the green beans, and toss gently to blend.
Nutrition Facts : Calories 122.1 calories, Carbohydrate 12.6 g, Cholesterol 20.3 mg, Fat 8 g, Fiber 4.4 g, Protein 2.6 g, SaturatedFat 4.9 g, Sodium 294.1 mg, Sugar 3.7 g
LAYERED PEA SALAD
Make and share this Layered Pea Salad recipe from Food.com.
Provided by ALC553
Categories < 30 Mins
Time 30m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Break salad and put in bowl.
- Chop green onion, celery, bell pepper.
- Dethaw green peas.
- Cook bacon and crumble.
- Mix Mayo, Sour cream and sugar together (this is your "mayo mixture" referenced below.).
- Grate the cheddar cheese.
- Layer ingredients in this order: (bottom to top).
- -Lettuce.
- -Green onion.
- --Celery.
- -Green peas.
- -Green pepper.
- -Mayo mixture.
- -Turkey bacon.
- -Cheddar cheese.
- -Sprinkle the top with Parmesean cheese.
Nutrition Facts : Calories 252.9, Fat 17.2, SaturatedFat 5.9, Cholesterol 40.9, Sodium 520.2, Carbohydrate 15.8, Fiber 3.3, Sugar 7.2, Protein 9.4
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- Bring a large pot of salted water to boil for the pasta. Cook the pasta until al dente (according to package directions). Remove pasta from heat, drain and immediately rinse the pasta under cool water to prevent the noodles from sticking to one another. Drain well and transfer to a large serving bowl.
- Meanwhile, toast the pine nuts in a dry skillet over medium-high heat (this only takes a few minutes, so keep your eyes on them). Transfer to a plate to cool.
- Make the pesto by adding basil, shallot, garlic, chili flakes, lemon juice, and salt to a food processor and blending to combine. Stream in the olive oil until creamy and smooth, scraping down sides as needed. It should be thick but pourable. (Alternatively the pesto can be made using an immersion blender).
- Add the pesto to the bowl with the pasta. Toss until well-combined. Now add the peas, tomatoes, olives, parmesan and pine nuts to the bowl. Gently mix to incorporate. Season with salt and pepper, to taste. Garnish with more basil leaves and serve at room temperature.
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